1 whole rabbit
1 lb of Italian bulk sausages
Sea salt & fresh cracked black pepper
Hand made Porcini mushrooms "ravioli"
1 each green zucchini
1 each baby carrots
1 stick of fresh rosemary
1 glass of white wine
Boneless rabbit filled with Italian sausage with Porcini mushrooms ravioli, steam vegetable and rosemary aux jus
Wash and clean the rabbit and dry it with a paper towel, with a butcher knife carefully remove the bones. In a bowl break well the bulk italian sausage bring to taste by sprinkling some fresh grated Parmigiano Reggiano add 1 egg white only and mixed well.Place the sausage and filled the boneless rabbit with the mixture, place the rabbit over the special cooking film
In large entree plate put one piece of the cut rolled rabbit with a piece of leg, already rewarmed with the sauce and rosemary leaf garnished with steam ravioli lightly tossed with extra virgin olive oil and the sauteed assorted vegetables.